• Chicken With Brie, Apples And Sage

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    • 1 tsp butter
    • 1 lrg shallot, finely, minced
    • 1 clv garlic, finely, minced
    • 1 sm apple, peeled, and, minced, (preferably Matsu or possibly Granny Smith)
    • 1 tsp freshly minced sage brie cheese, crumbled salt, to taste pepper, to taste
    • 4 x chicken, breasts, boneless, and, skinless
    • 1 x egg, white
    • 8 slc pancetta
    • 1 Tbsp. vegetable oil, for frying


    1. Preheat oven to 350 degrees Fahrenheit.
    2. In a medium saucepan, heat butter over high heat. Add in shallots, garlic and stir with wooden spoon for about 2 min, till translucent/soft. Add in apples and continue to cook till slightly soft. Add in sage and remove from heat. Cold.
    3. Combine apples with crumbled cheese and season with salt and pepper. Stir well with wooden spoon till mix is combined.
    4. Make a vertical slit in the bottom of the chicken breasts running the length of the breast, but not through. Imagine a three-dimensional "Tablespoons" shape which creates a little pocket but does not come through the other side of breast.
    5. Fill each breast with about 2 to 3 Tbsp. of stuffing. Brush chicken with egg white where slit has been made. Sprinkle with salt and pepper and some more sage if you like, then wrap with 2 slices of pancetta. Toothpicks can be used to fasten pancetta.
    6. In a skillet on high, heat vegetable oil and add in chicken breasts slit side down. Brown for about 2 min on each side. Remove skillet from heat. Transfer chicken breasts to roasting pan and finishing cooking in oven for 15 min or possibly hard when pressed down.
    7. Note: For a low-fat version of this recipe, eliminate the cheese.

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